The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

Acidified Food


Chapter One: Introduction to Acidified Foods
– History of Acidified Foods Regulation
– Regulations
– Good Manufacturing Practices (GMP) 21 CFR Sec 114
– Emergency Permit Control Regulation (EPC)
– 21 CFR Section 108
Chapter Two: pH and Acidified Foods
– Introduction pH
– Acids and Bases
– pH
– Titratable Activity
– Production of Acidified Foods
Chapter Three: Microbiology of Acidified Foods
– Food Microbiology
– Classification
– Microbial Growth
– Spoilage
– Food-borne Illness
Chapter Four: GMPs and Sanitation
– Good Manufacturing Practices (GMPs)
– Cleaning
– Sanitizing
– GMP Program
Chapter Five: Thermal Processing of Acidified Food
– Thermal Processing
– Heat and Acid
-Thermal Processes
– Equipment

Chapter Six: Containers and Closures
– Containers
– Glass Containers
– Metal Containers
– Vacuum
– Plastic Containers
– Flexible Containers
– Handling Containers
Chapter Seven:Records and Record-Keeping
– Record -Keeping
– Regulatory Requirements
– Coding
– Record Examples
Chapter Eight: Recalls
– Recalls
– Importance of Records
– Recall Guidelines
– Recall Strategy
Chapter Nine: Schedule Process and Filing
– Scheduled Process
– Filing Requirements
– Process and Controls
– Scheduled Process Forms
– Glossary
– Frequently Asked Questions
– Case Studies
– Resources
– Food for Thought Answers
– Power Point Notes
– Is it Acid, Low Acid,
– or Acidified?
– Principles of Acidified Foods
– Process Letters and Process – Filings
– Containers, Closures, and
– Their Evaluation

This course will be offered soon online.

Scroll to Top